乳酸菌固态发酵制备花生蛋白肽及抗氧化活性研究  

Preparation and Antioxidant Activities of Peanut(Arachin conarachin L.)Protein Peptides by Lactobacillus Solid State Fermentation Method

作　　者：明强强[1,2] 于丽娜[2] 张伟[3] 孙杰[2] 朱凤[2] 毕洁[2] 张初署[2] 杨庆利[2] 

机构地区：[1]山东师范大学生命科学学院,山东济南250100 [2]山东省花生研究所,山东青岛266100 [3]山东省农业科学院,山东济南250100

出　　处：《花生学报》2013年第3期8-15,共8页Journal of Peanut Science

基　　金：国家科技支撑计划项目(2012BAK17B13);国家自然科学基金项目(31100205);青岛市民生计划项目(13-1-3-71-nsh)

摘　　要：研究乳酸菌固态发酵制备花生蛋白肽,为进一步研究花生粕专用蛋白基料产品提供理论基础。本研究运用单因素和正交试验方法对固态发酵制备花生蛋白肽工艺条件进行优化,其最佳制备工艺条件为:营养盐溶液添加量25mL,乳酸菌液添加量5mL,25℃下发酵72h。此工艺下制备的花生蛋白肽的可溶性氮浓度达到70.92mg/mL,发酵液对1,1-二苯基苦基苯肼(DPPH)自由基清除率为95.00%,羟自由基清除率为86.28%。花生蛋白肽的抗氧化活性结果显示,对超氧阴离子自由基的清除率是74.19%,对铁离子和铜离子螯合率分别为17.71%和93.28%,对脂质过氧化的抑制率为36.03%,铁还原力和钼还原力吸光值分别为1.103和0.983。The objective of this work is to study on the preparation of peanut protein peptide by lactobacillus solid state fermentation method and to provide a theoretical basis for further investigating peanut meal special protein material product. The technological conditions were optimized by Single factor and orthogonal experiments. Results indicated that the soluble nitrogen concentration of peanut protein peptide could reach 70.92mg/mL, 1, 1-diphenyl-2-picryl-hydrazyl （DPPH） and hydroxyl free radicals scavenging activities of fermentation broth were 95.00 % and 86.28%, respectively, under the following optimum conditions： addition of nutrient salt solution of 25mL, lactobacillus liquid of 5mL, reaction temperature of 25.0℃, and fermentation time of 72h. The antioxidant activities of peanutprotein peptide were as follows. The scavenging rate of superoxide anion free radicals was 74.19%, for iron and copper ion chelating rate were 17.71% and 93.28% respectively, for inhibition rate of an- ti-lipid peroxidation activity was 36.03 %. The required absorbance for determining iron and molybde- num reduction capacities were 1. 103 and 0. 983, respectively.

关 键 词：乳酸菌 固态发酵 花生蛋白肽 抗氧化活性 

分 类 号：S565.2[农业科学—作物学] TS201.21[轻工技术与工程—食品科学]